Brought to you by Catoctin Mountain Orchard

This chicken sandwich is BURSTING with flavor! It has a few of my favorites…fresh tomatoes, mozzarella, pesto and ciabatta bread.

For this sandwich, you can make your own pesto if you want, I used my favorite brand from the store.

Mix together your spices- cumin, chili powder, coriander, and garlic powder in a small bowl. Then, cover your chicken with the spices. You can grill the chicken or bake in the oven 350 degrees for 20 minutes.

When the chicken is finished slice your ciabatta rolls in half and transfer to a clean baking sheet and toast for about 5 – 10 minutes.

Chop up your onions. Transfer to a bowl and pour champagne vinegar over to pickle. Slice the tomatoes, mozzarella, onions and basil.

Spread mayonnaise on one piece of the ciabatta and pesto to the other side. You can get fancy with your mayo and mix together with minced garlic, horseradish and lemon zest.

Layer the rest of your ingredients on your sandwich, cut and serve!!

Brought to you by Catoctin Mountain Orchard!

Yum. This chicken (and asparagus or broccoli) is SO good. There is so much flavor and it is so easy to make in one pan right on the stove top.

Start out by chopping 3-4 chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Then, whether you’re using asparagus or broccoli, go ahead and prepare that, too.

Heat 1/2 stick of butter in the pan with olive oil over medium-low heat and cook chicken until golden brown on all sides. Add minced garlic and Italian seasoning and toss for another minute, then remove chicken and set aside.

In your skillet, add more minced garlic, 1/2 cup of chicken broth and bring to a simmer, let reduce by half. Then, add 1/2 stick of butter, juice from one lemon, 1 tbsp. of hot sauce and 1 tbsp. of parsley.

Add your asparagus into the pan (I used broccoli, instead) let cook for 3-5 minutes, then toss with your chicken bites for 1-2 minutes. Garnish with lemon slices and more parsley and ENJOY!

Ingredients: I got the recipe here!

• 3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
• 2 bunch of asparagus, rinsed and trimmed
• 1/2 cup butter, softened
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning or Herbes de Provence
• 1 tablespoon hot sauce, optional (we used Sriracha)
• 1/2 cup (125ml) low-sodium chicken broth (or white wine)
• Juice of 1/2 lemon
• 1 tablespoon minced parsley
• Crushed red chili pepper flakes, optional
• Slices of lemon, for garnish